When I googled for a recipe for biscuits made with bacon fat, I could not find one except for a campfire-style that you make camping out. GoT, are you sure you didn't mean lard when you said bacon fat?

elsie, read Birdie's 8:48 post.
A lot of "old-time" cooks saved bacon drippings in the fridge for later use. Season veggies (a big ole spoonful in a pot of green beans, etc.) and dollops of it to make up biscuits.

starrsville, I did read Birdie's post. I grew up on a farm with a bunch of old-time cooks (including my parents, grandparents, etc.), and we saved bacon grease and used it for all manner of things, but not to use as the fat in making biscuits. Maybe we're talking about adding a tablespoon of bacon grease to the lard you're using, just for the flavor? Not using bacon grease for "the fat" in your biscuit recipe???

Starrs, you are a southern gal! We use a big 'ol spoonful in our green beans for dinners! And we cook them for hours, too. Mom taught me well to save my drippings!

Bacon grease. The other butter!

I made chicken fried steak, mashed potatoes, greens, biscuits and gravy for dinner last night.
My gravy has no sausage and it is smooth as silk with flecks of pepper. I make good gravy.
We actually LOVE the Pillsbury frozen biscuits.
Sometimes I will mince some bacon really tiny... almost microscopic pieces and fry them up to mix into the gravy.
If I have sausage, it is never mixed in with the gravy. Served with, not mixed in.
We have this sort of dinner very rarely these days but we do enjoy a biscuit or two for breakfast a couple times a month.

I took some biscuit and cornbread mixes to a client in London a few years back and guess what they want when they visit... biscuit mix, gravy mix and assorted other southern mixes!

I know nothing about making biscuits and gravy (just know I love eating them). I googled it too using just the words "biscuits gravy bacon" and got quite a few hits for using bacon grease. I guess there's just lots of different ways to make 'em.

Hey elsie,

Take a look at this Sacramento website -
http://www.ediblesacramento.com/pages/recipes.htm

Check out Ann's Father's Bacon Fat biscuits!

Grits... just saw the comment about grits.
I like grits and have them often.
I am not sure what 'style' mine are but this is what I do...
Have ready 2 servings plain prepared grits
In a small pan, fry up 2 pieces of bacon which have been minced into tiny bits. Once that is fried up crisp, add the meat only (minced) of a large fresh jalapeno and 1 or 2 Tablespoons of minced fresh onion.
Cook until soft and browned.
Toss in a handful of Green Giant super sweet frozen corn kernels and cook just until warmed.
Mix in grits and heat through.
Serve with a little shredded cheddar cheese.
It's great.
Save any leftovers, form into patties, coat with Oven Fry For Chicken and bake until browned.
Kind of like Polenta.
YUMMY!
Stir in

Thanks, Starrs ... that's the first actual recipe for putting the bacon fat IN the biscuit that I've ever seen. I was not disputing what GoT remembered, of course ... just thought she might have mis-spoken.

dmlove, when I googled exactly what you did, I saw lots of ideas and recipes for using bacon grease to make gravy to eat with biscuits, putting fried bacon bits in gravy or biscuits, etc., but none for putting the bacon grease INTO the biscuits but thanks for your input.

elsie, why is it so hard for you to believe some people use bacon fat to make biscuits?

If you can catch the very first batch at Poogan's Porch in Charleston, they are made with bacon fat.

My husband's grandmother (NC) also used bacon fat.

And kept a bottle of Karo Syrup on the table to go with them!

Honey Hush!

GoT, we posted at the same time, and you have certainly taught me a new one this week. Now I have to call other family members to ask if they've ever eaten them and if they liked them! (I apologize ... I thought you were remembering incorrectly ... and I thought I knew everything about *Carolina cooking* but I guess not!)

"Flanneruk, as a lifelong northerner, I never really ate a biscuit until I was in the south. I do not believe if you had eaten them there, you would call them door stops. They are tender and delicious. "

I didn't say door stops. I said "bread doorsteps"

Bread doorsteps are thick slices of fresh bread, usually about the thickness and texture of most American biscuits. Always tender and delicious, especially when thoroughly soused in a sauce.

elsi, you must try one. OMG and pour Karo syrup on it!

The sweet with the salty of the bacon flavor! And a pat of butter!

Oh I could cry from the memories!

GoT, when I'm in Charleston for Christmas, I will try to make it to Poogan's Porch. We always used Karo Syrup in our house ... and I still like it!

elsie, my mom and one grandmother always used Crisco but I faintly remember the other grandmother and kinfolks "on the mountain" using bacon drippings. I wasn't sure. At that age, I wasn't really watching that closely.

Elsie, you're right, I didn't pay that close attention (to the gravy vs. in-the-biscuit issue).

Now GoTravel, since you're posting recipes, how about your excellent gravy recipe?

Melnq8 - I agree with your observations aboout flanneruk's biscuit experience. It's like describing scones based on the corporate-made packaged-in-plastic versions you get in many supermarkets here.

My grandmother (who lived on a Virginia farm) made flaky, buttery biscuits (seemingly effortlessly - no measuring, just throwing ingredients together) that just defy my inadequate vocabulary for heavenly food experiences.

But I will agree I've never had a commercial or restaurant version that was especially good ...

got...karo syrup? really? yum. i last just put regular old maple syrup on biscuits. i don't think i've ever seen white lily flour here in new york, maybe i can buy it online. would love to have a crack at making biscuits. (not pillsbury or bisquick) ;-) this thread is killing me!!!

Re NorCalif's grandmother's effortless bisquits -

Does anyone else have their grandmother's "biscuit bowls" - wooden bowls used every day to whip up delicious biscuits?

I have both of mine (both grandmothers'). Hmmmm...maybe someday I'll try to use them

Otto - just look at the packaging to try to see where the flour is from. Wheat grown in the south has less gluten. While not as good as a southern flour, something like Gold Medal is ok because it is a mixture. You just don't want to use King Arthur. Also, bleached is better.